I was raised and have remained
extremely carnivorous. Vegetables for me have always been side dishes to enjoy
with the meat, which was whole point of the meal. Eggs and even tunafish did not count as meat. Chicken, beef, fish (beyond canned tuna): it had to be a slab of something. Well, that's not entirely true. In fact,
slabs of meat weren't that common, it was more or less chunks of something in curry.
But in the ongoing pursuit of fiber and vegetables, I found a recipe in this month's Cooking Light and rather liked the look of it. It is the recipe of one Mark Brody, who claims it his "I just ran 10 miles and need to cook something that's hot, quick and nutritious" vegetarian chili. The recipe also notes that the spiciness of the chili can be reduced by seeding the jalapeno (which I did). This would have gone great with cornbread, but I didn't think to buy any.
( Quick Vegetarian Chili )